I’ve been making a version of Thanksgiving Enchiladas since the first year I had more turkey than fridge space. It’s a playful mash-up of leftover turkey, tangy cranberry, and classic enchilada comfort — exactly the kind of recipe that turns post-holiday chaos into a weeknight crowd-pleaser. If you love the idea of familiar Thanksgiving flavors rolled into a cheesy, saucy crowd-pleaser, this will become your go-to leftover plan. For a slower, saucier twist you can compare techniques from this slow-cooker enchilada guide, which offers ideas that adapt well to turkey leftovers.

Why you’ll love this dish

These enchiladas are the genius shortcut that saves Thanksgiving dinners and morphs them into something new. They’re fast to assemble, forgiving with ingredient swaps (stale stuffing is actually an asset), and kid-friendly — the cranberry adds sweetness without the tart punch that can scare picky eaters. They also scale easily for potlucks or a smaller family meal.

“A week after Thanksgiving we rolled the last of our turkey into these enchiladas — cheesy, bright with cranberry, and gone in 15 minutes. Comfort food with no waste.” — a pleased leftover-lover

They’re an excellent choice when you want to:

Stretch holiday ingredients into several meals without repeating the same plate.
Feed a crowd quickly for an informal brunch or game-day gathering.
Put a fun, southwestern twist on classic holiday flavors.

If you’re curious how this technique compares to other slow-cooked enchilada builds, see this practical slow-cooker enchilada recipe for more method ideas.

Step-by-step overview

Before you start, know what happens in each stage so you can move quickly:

Mix the filling — turkey, cranberry, stuffing, cumin, seasoning. Taste and adjust.
Warm tortillas so they roll without cracking.
Fill, roll, and arrange seam-side down in a greased 9×13 pan.
Top with enchilada sauce and shredded cheese.
Bake 20–25 minutes until bubbly and slightly browned, then rest briefly and garnish.

This short roadmap keeps the process feeling manageable: mix, roll, sauce, bake.

What you’ll need

2 cups shredded turkey (leftover roast turkey is perfect)
1 cup cranberry sauce (whole-berry or smooth) — use what you have; whole berries add texture
1 cup stuffing (stale or fresh both work)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
8 flour tortillas (6–8-inch size)
1 can (10 oz) enchilada sauce
1 tsp ground cumin
Salt and pepper, to taste
Fresh cilantro for garnish

Substitution notes: Swap flour tortillas for corn if you prefer — warm them carefully to avoid tearing. If you want more moisture, add a splash of chicken broth to the turkey-stuffing mix.

How to prepare Thanksgiving Enchiladas

Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the enchiladas won’t stick.
Make the filling: In a medium bowl, combine shredded turkey, cranberry sauce, stuffing, cumin, and a pinch of salt and pepper. Stir until everything is evenly coated and the stuffing is moistened.
Warm tortillas: Heat each tortilla for 20–30 seconds in the microwave wrapped in a damp paper towel, or briefly hold in a dry skillet until pliable. This prevents cracking when rolling.
Roll: Spoon an even portion of the turkey mixture down the center of each tortilla. Tuck and roll tightly, then place seam-side down in the prepared pan.
Sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheese to cover.
Bake: Place the dish in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and starting to brown.
Rest and garnish: Remove from the oven and let rest 5 minutes. Finish with chopped fresh cilantro and serve.

If you’d like to adapt the assembly for a slow-cooker approach or to prep earlier, the techniques in this slow-cooker enchilada guide can help with make-ahead planning.

How to serve Thanksgiving Enchiladas

Plate one or two enchiladas per person, spooning any extra sauce from the pan over the top.
Brighten the plate with a dollop of sour cream or crema, pickled onions, and a wedge of lime.
Pairings: a simple green salad with vinaigrette, roasted sweet potatoes, or black bean corn salad balance the richness. For drinks, opt for a lightly chilled white (Sauvignon Blanc) or a hoppy beer to cut through the cheese.
For a crowd, set out bowls of extra cranberry sauce, chopped cilantro, and hot sauce so guests can customize.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and cheese-covered enchiladas together in one dish or portion into meal-sized containers.
Reheat: Oven reheat at 350°F (175°C) for 10–15 minutes from chilled, or microwave individual portions for 1–2 minutes until hot. Cover loosely with foil in the oven to prevent over-browning.
Freeze: Assemble and freeze unbaked in an airtight pan for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if still cold. If frozen after baking, thaw overnight and reheat thoroughly to 165°F (74°C) internal temp.
Food safety: Refrigerate within two hours of baking and always reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t over-moisten the filling: stuffing should be moist but not soupy; cranberry sauce provides sweetness and moisture.
Warm tortillas well: pliable tortillas roll neatly and reduce the chance of the seam popping open while baking.
Layer flavor: add a teaspoon of orange zest to the filling for a bright note that complements cranberry without changing the core flavor.
Cheese strategy: reserve a little cheese to sprinkle in the last 5 minutes of baking for a fresher golden top.
Make-ahead: assemble the enchiladas the night before, cover, and bake the next day — perfect for holiday leftovers when mornings are busy.

For a different technique that emphasizes slow, melded flavors, check the slow-cooker approach here slow-cooker enchilada recipe.

Creative twists

Vegetarian swap: replace turkey with roasted butternut squash or seasoned jackfruit and use vegetable stuffing.
Spicy cranberry: stir a tablespoon of chipotle in adobo into the cranberry sauce for smoky heat.
Breakfast version: scramble eggs into the filling and top with chorizo for a Thanksgiving breakfast mash-up.
Crunch topping: sprinkle crushed tortilla chips or panko over the cheese for texture; add in the final 5 minutes of baking.

Common questions

Q: Can I use corn tortillas instead of flour?
A: Yes. Warm corn tortillas longer (wrapped in a damp towel or lightly fried) to make them pliable and reduce tearing. Corn will lend a more authentic texture but may require extra care when rolling.

Q: How long will these keep in the fridge?
A: Stored in an airtight container, leftover enchiladas are best within 3–4 days. Reheat until steaming hot (165°F / 74°C) before serving.

Q: Can I make these ahead and freeze?
A: Absolutely. Assemble unbaked enchiladas in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw overnight and bake to instructions, adding a few extra minutes if still cold.

Q: What if my cranberry sauce is too runny?
A: If it’s very loose, drain excess liquid or briefly simmer to reduce it. You want moisture but not a filling that makes tortillas soggy.

Q: Is it safe to reheat more than once?
A: It’s best to reheat only the portion you’ll eat. Repeated cooling and reheating increases food-safety risk and quality loss.

Conclusion

Thanksgiving Enchiladas are an easy, creative way to transform holiday leftovers into a new, craveable meal. They’re quick to assemble, flexible with ingredients, and great for feeding a group or stretching a holiday feast across a few days. For another take on this idea, see the original inspiration at Burrata and Bubbles’ Thanksgiving Enchiladas, and for a slightly different technique you can compare notes with Domesticate Me’s Thanksgiving Enchiladas.